Effect of ultrasound pre-treatment on the physical, microbiological, and antioxidant properties of calçots

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Zudaire Villanueva, LorenaZudaire Villanueva, Lorena - ORCID ID
Lafarga, Tomás
Viñas Almenar, InmaculadaViñas Almenar, Inmaculada - ORCID ID
Abadias i Sero, Mª IsabelAbadias i Sero, Mª Isabel - ORCID ID
Brunton, Nigel
Aguiló-Aguayo, IngridAguiló-Aguayo, Ingrid - ORCID ID
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The effect of ultrasound (US) treatment (40 kHz, 250 W) for 0, 10,25 and 45 min on the physical and microbiological quality, total antioxidant capacity (TAC) and total phenolic content (TPC) of calçots (Allium cepaL.) was evaluated. Moreover, the effect of roasting (270 °C, 8 min) and in vitro simulated digestion on the antioxidant properties was studied. Overall, US treatment had no effect of the physical quality and antioxidant properties of calçots regardless the treatment time, while thermal processing produced an increase on the TAC and maintenance in TPC. Furthermore, the digestion process caused a remarkable decrease on the TAC and TPC, but that decrease was higher in roasted than in fresh samples. The microbial load of all US-treated fresh samples was below 6 log (cfu g−1) and a decrease of 1-log reduction was observed after treating for 45 min. Those results indicated that US pre-treatment had no negative effects on the quality of calçot while produced a decrease on the microbial load at high processing times.
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Food And Bioprocess Technology, 2019, vol. 12, num. 3, p. 387-394